Rendang curry is a rich curry full of aromatic spices and some really strong flavours made a little creamier with coconut milk. It is naturally gluten and dairy free and pretty easy to make. It isn't like your Indian curry it has a different sort of flavour that is very rich but exceedingly nice.
This recipe is...
Low Sugar High Protein High Fibre Dairy Free Slimming World Friendly
4 cloves garlic
1 red chilli
5cm cube ginger
2 lemon grass stalks
2tbsp tamarind paste
50ml beef stockCurry
4 star anise
2 cinnamon sticks
6 cardamon pods
200ml canned coconut milk
500ml beef stock
1tbsp desiccated coconut
240g basmati ricePreparation Time:
20 MinsCooking Time:
1 Hour 30 MinsThis recipe makes 4 servings
This recipe is free from...
1. Chop all ingredients for sauce and place them in a blender or food processor and blend until smooth.
2. Pour the sauce into frying pan and cook for 2-3 mins. Meanwhile cut the steak into bitesize chunks and then add to the frying pan and fry until lightly browned but not cooked through.
3. Add in the spices, coconut milk, stock and 1/2 the desiccated coconut, mix in the pan and allow to simmer covered over a low heat for 1-1 1/2 hours until sauce reduces and steak cooks through, stir occasionally to prevent it sticking to the bottom of the pan. Remove cinnamon sticks, star anise and cardamom pods once cooked.
4. Cook the rice as per packet instructions, serve onto plates, top with the curry and sprinkle over the rest of the desiccated coconut.
Nutritional info per serving